MARZIPAN ✷ PAPAYA ✷ CRISP
- Origin: Intag, Ecuador
- Producer: Galo Semblantes
- Varietal: Typica Mejorada
- Elevation: 1,800 meters
- Processes: Washed, wet fermented, dry fermented
- Deep and clean, with sweet notes of cacao, papaya & rose
Located at 1,800 meters above sea level in the Imbabura Province of Ecuador is the otherworldly Finca Santa Rosa. After hand-selection and disinfection, Santa Rosa's coffee is wet cherry-fermented for 24 hours before being de-pulped and dry fermented for 1-2 days. What this lengthy, delicate process produces is a truly cosmic, single-origin bean noted for its incredibly sweet notes of cacao and its unparalleled lightness of being.